Frozen Limeade Cake makes a great summer dessert
I am a huge foodie- I enjoy cooking and baking as much as possible!
Lately, Rory has been getting involved in the cooking and baking! She loves to help anyway she can with stirring, measuring, and of course sampling.
There are a few problems that arise when baking with Rory. She loves to eat the batter.
Since I am not comfortable with her eating batter with raw egg products, I have been trying to find things we can make that don’t include eggs at the batter stage.
I found a perfect solution: Frozen Limeade Cake. This recipe is so easy to make. It is a simple graham cracker crust with a creamy limeade topping- perfect for Rory because she can help me stir and sneak some batter.
Baking has become one of our favorite activities. Rory loves to use a big wooden spoon. We have fun measuring the ingredients together. Because she is learning her numbers, we count aloud and clap for each number. For example, this recipe calls for 12 oz of COOL WHIP Whipped Topping which I cut into six segments. We counted together: 1, 2, 3, 5, 5, 6 and then a big cheer. We also chat about the colors, smells and textures of the ingredients.
Frozen Limeade Cake
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted
The crust is the only part of the cake you have to bake, and you only bake it for a few minutes! Preheat your oven to 350 degrees and then start crushing graham crackers. I got Rory involved with the crushing:
- She held the rolling pin.
- I put some of the graham crackers in a plastic sealed bag.
- She happily crushed them.
When all the crackers were crushed to crumbs, I measured out 2 cups and put them into the pie pan.
Rory added the sugar (which she is so careful to pour) and I put in the melted butter.
Bake the crust for about 7 minutes.
When it is done baking, let it cool completely. We did this by placing it in the fridge while we whipped up our filling.
Frozen Limeade Pie Filling:
- One 12-ounce container of COOL WHIP
- One 14-ounce can sweetened condensed milk, (we used Fat Free, but again, you can use any kind)
- One 6-fluid-ounce can frozen limeade, thawed
- 1 teaspoon lemon zest (I have used lime zest before and it works just as well!)
In a large bowl mix together the COOL WHIP and sweetened condensed milk until nice and fluffy. I used my stand up mixer, but it is very easy to do by hand. Add the Limeade and lemon zest and fold in.
Be careful not to overmix- stop folding immediately if you feel that it is getting too soupy!
Pour the filling into the pie pan and freeze.
The mixing was Rory’s favorite part, she normally goes straight for the spoon, but today went straight for the empty COOL WHIP container…
Rory was SO excited to see the cake in the morning. She was touching it and saying “cold, Mama.”
Here are some other great summer desserts from the Quirky Mommas: